341. The effect of the pre-heating temperature on the bacterial count and storage life of whole milk powder spray-dried by the Krause process
- 1 March 1945
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 14 (3), 378-399
- https://doi.org/10.1017/s0022029900004829
Abstract
1. Storage tests on spray-dried full-cream milk powders prepared from milk preheated at 160,170,180, 190 and 200° F. for approximately 20 sec. and dried by the Krause process have been carried out at 47, 37 and 15° C. or room temperature. The storage tests were carried out independently at two different research stations. At the Hannah Institute the powders were packed in plain tin-plate containers as received from the factory. At Cambridge grease-free plain tin-plate and lacquered tin-plate containers were used. Deterioration was followed at both stations by a tasting panel and by determination of the amount of oxygen absorbed by the powder and of the accumulation of peroxide in the fat.2. When fresh the powder pre-heated at 180° F. had the best flavour, followed in order of preference by those pre-heated at 190 and 200° F., which had a definite but quite pleasant ‘boiled’ or ‘cooked’ flavour, and by those pre-heated at 160 and 170° F. which had an incipient tallowy flavour, but were nevertheless still acceptable. The 200 and 190° F. powders gave a strong reaction for volatile sulphur, the 180° F. powder a much weaker but quite definite reaction, and the 170 and 160° F. powders a negative reaction. The copper content of the 180° F. powder which, with the 170° F. sample, was the highest of the group, may have been partly responsible for the weakness of the reaction for volatile sulphur given by this sample. The solubility of the 180, 190 and 200° F. powders was not adversely affected by the high pre-heating temperatures, and the moisture contents of all the powders were sufficiently low to prevent any obvious loss of solubility, which remained very good indeed throughout the storage tests.This publication has 10 references indexed in Scilit:
- DRIED MILK POWDER: I. METHODS OF ASSESSING QUALITY AND SOME EFFECTS OF HEAT TREATMENTCanadian Journal of Research, 1945
- 326. The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner Spray ProcessJournal of Dairy Research, 1945
- 342. A note on the density of full-cream milk solidsJournal of Dairy Research, 1945
- 330. The technique of the bacteriological examination of dried milksJournal of Dairy Research, 1945
- 328. Experiments on the use of antioxidants in spray-dried whole-milk powderJournal of Dairy Research, 1945
- A Quantitative Study of Heat Labile Sulfides of Milk. I. Method of Determination and the Influence of Temperature and TimeJournal of Dairy Science, 1943
- A COLORIMETRIC METHOD FOR THE DETERMINATION OF FAT-PEROXIDES AND ITS APPLICATION IN THE STUDY OF THE KEEPING QUALITY OF MILK POWDERSCanadian Journal of Research, 1943
- 304. The gas-packing and storage of milk powderJournal of Dairy Research, 1943
- 243. Factors affecting the solubility of milk powders. IV. The influence of speed and duration of stirring on solubility, with a description of a rapid method for solubility determinationsJournal of Dairy Research, 1939
- The determination of copper in foods with special reference to milkThe Analyst, 1935